chai@utflis.UUCP (03/02/86)
I have my eye on a set of cast iron utensils (3 sauce pans,
2 fry pans and a dutch oven). I've never used cast iron
pots before, so can someone in net.land tell me
1) do they rust?
2) do they retain/distribute heat well?
3) do they tend to stick even if they're well seasoned?
Thanks in advance!
--
Henry Chai ( guest on suran@utcsri )
{utzoo,ihnp4,allegra,decwrl}!utcsri!utflis!chai chai%utflis@TORONTOslb@drutx.UUCP (Sue Brezden) (03/03/86)
I use cast iron pans almost exclusively. So here's the answers: >1) do they rust? Not if properly handled. Wash as you usually would (once they are well seasoned--you may want to go easy on any scrubbing before that.) Then don't dry with a towel, but instead put on the stove with a low heat until dry. At this point, you can wipe with a little oil, if the pan is still fairly new. Mine don't usually need this last step anymore as they are nice and black. Never soak for long periods of time, and never dry with a towel and you'll be ok. >2) do they retain/distribute heat well? Very well. I've used them on gas, electric, and corning stoves and never had a problem with heat distribution. >3) do they tend to stick even if they're well seasoned? No. Unless you try to do something silly like cook scrambled eggs with no butter. I find that they are excellent pans. And I feel good using them--they have a "heft" to them. -- Sue Brezden ihnp4!drutx!slb ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Nirvana? That's a place where the powers that be and their friends hang out. --Zonker Harris ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
suze@terak.UUCP (Suzanne Barnett) (03/03/86)
> I have my eye on a set of cast iron utensils (3 sauce pans, > 2 fry pans and a dutch oven). I've never used cast iron > pots before, so can someone in net.land tell me > > 1) do they rust? Yes, if you leave them soaking; yes, if you wash them in the dishwasher; otherwise, no > 2) do they retain/distribute heat well? Excellant > 3) do they tend to stick even if they're well seasoned? >No -- Suzanne Barnett-Scott uucp: ...{decvax,ihnp4,noao,savax,seismo}!terak!suze CalComp/Sanders Display Products Division 14151 N 76th Street, Scottsdale, AZ 85260 (602) 998-4800
chmorris@watrose.UUCP (chmorris) (03/04/86)
In article <2253@utcsri.UUCP> utflis!chai@utcsri.UUCP (Henry Chai) writes: >2 fry pans and a dutch oven). I've never used cast iron >pots before, so can someone in net.land tell me > >1) do they rust? We have iron fry pans in the co-operative residence here and only one or two show any signs of rust. I suspect those may have been left catching drips from the water pipes under the sink; even those are usable if you're not fussy (you don't get visible rust on your pancakes). >2) do they retain/distribute heat well? They seem to build up heat fairly uniformly and get hotter than some other types I've used, given the same burner turned on to the same degree. >3) do they tend to stick even if they're well seasoned? I haven't used them with things which are most prone to stick on other types, but for eggs and pancakes and such, if they are greased adequately there's no problem. -- Corinne Morris (@watrose.UUCP)
schwrtze@acf8.UUCP (E. Schwartz group) (03/04/86)
Good decision!
I have been a cast iron cooker for years & would never use anything else
(Faberware HAH!). They distribute heat extremely evenly and smoothly. Their
best characteristic, i think, is that they are better than chemical (eech!
chemical!) teflon at preventing sticking, if well seasoned. And if well
seasoned, they will NEVER rust. By well seasoned i mean, before the first
use, heat them up with oil to the point where a water drop will splatter,
spread the oil all around the inside surface & then let them cool to room temp.
From then on, NEVER wash them with soap: only use a stiff brush and hot water
to remove food particles. You and your cast iron pans will then be happy for
eternity.
keith@alaya.arpabzs@bu-cs.UUCP (Barry Shein) (03/05/86)
If your cast iron pans rust you can rinse them out, dry them (just to remove whatever rust is there), pour a couple of teaspoons of vegetable oil into the cooking surface, rub it in with a paper towel soaking up excess as you go. Then put a few tablespoons of salt in the center and rub that around the cooking surface. It will soak up excess oil and generally polish it up, just brush it all out when done. After that avoid scrubbing the pan with soap and water. Often, a splash of oil and some salt again will be sufficient to keep it in good shape. If food sticks such that you have to scrub then your seasoning is gone, start at the top again. -Barry Shein, Boston University
jpexg@mit-hermes.ARPA (John Purbrick) (03/08/86)
> I have my eye on a set of cast iron utensils (3 sauce pans, > 2 fry pans and a dutch oven). I've never used cast iron > pots before, so can someone in net.land tell me > > 1) do they rust? > 2) do they retain/distribute heat well? > 3) do they tend to stick even if they're well seasoned? > Henry Chai ( guest on suran@utcsri ) 1 Not much, and not at all if frequently used. 2 Yes. Very. 3 Again, not much, certainly less than most other pans. BUT cast iron is very heavy. I question whether you really want so much of it even if it's on sale. You may find that it's such a nuisance hauling it